Carrot and lentil soup with a twist

Ingredients for 4 servings:

• 2 shallots, diced
• 6 large carrots, peeled and sliced
• 300 g lentils, red
• 2 tbsp chili oil
• 2 pinch(s) cinnamon
• 1 tbsp tomato paste
• 500 ml vegetable stock
• 4 tbsp orange juice
• salt and pepper
• yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Heat the chili oil, briefly sauté the diced shallots, then add the carrot slices. Season with cinnamon and a little salt. Briefly fry the tomato paste (to remove the acidity). Pour in the vegetable stock. Add the lentils and simmer for 20-30 minutes, until the lentils are soft, stirring occasionally, adding a little more stock if necessary. Add the orange juice and season with salt, pepper, and cinnamon. Bring back to a boil, then puree with a hand blender. To serve, place a dollop of yogurt on the plate. Serve with flatbread. Tip: If you don’t like it too thick, you can thin the soup with stock if desired.